Ingredients for Epcot's Moroccan Pavilion's Couscous Salad
- 2 tablespoons olive oil (plus 1/2 cup)
- Red Onion
- 2 cloves garlic, minced
- Red Sweet Bell Pepper
- Green Bell Pepper
- 1 zucchini, chopped
- Salt & Freshly Ground Black Pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup raisins
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup orange juice
- 1 1/2 cups couscous
- 1/4 cup chopped fresh parsley
- Tangerines
- Mint Sprig
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How to Make Epcot's Moroccan Pavilion's Couscous Salad
- Finely chop 1 medium onion, 2 cloves garlic, 1 green bell pepper, and 1 zucchini.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and zucchini and cook until tender-crisp, about 8-10 minutes.
- Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon.
- Stir in 1/2 cup olive oil, 1/2 cup raisins, 1 (15-ounce) can chickpeas (drained and rinsed), and 1/4 cup orange juice. Cook for 2-3 minutes, allowing the flavors to meld.
- In a large bowl, combine 1 1/2 cups couscous with the vegetable mixture and pan juices. Gently toss to combine.
- Add 1/4 cup chopped fresh parsley and the segments of 1 orange (about 1/2 cup). Gently fold to incorporate.
- Mound the couscous salad onto a serving platter and garnish generously with fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
91g
Fat
19g
Carbs
33g